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A Human Gut Commensal Ferments Cranberry Carbohydrates to Produce Formate

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dc.contributor.authorÖzcan, Ezgi
dc.contributor.authorSun, Jiadong
dc.contributor.authorRowley, David C.
dc.contributor.authorSela, David A.
dc.contributor.departmentUniversity of Massachusetts Amherst
dc.contributor.departmentUniversity of Rhode Island
dc.contributor.departmentUniversity of Massachusetts Medical School
dc.contributor.departmentUniversity of Massachusetts Amherst
dc.date2023-09-23T18:54:42.000
dc.date.accessioned2024-04-26T17:31:38Z
dc.date.available2017-10-23T00:00:00Z
dc.date.issued2017-01-01
dc.description<p>Copyright © American Society for Microbiology, <em>Applied and Environmental Microbiology</em>, v.83, 2017.</p>
dc.description.abstractCommensal bifidobacteria colonize the human gastrointestinal tract and catabolize glycans that are impervious to host digestion. Accordingly, Bifidobacterium longum typically secretes acetate and lactate as fermentative end products. This study tested the hypothesis that B. longum utilizes cranberry-derived xyloglucans in a strain-dependent manner. Interestingly, the B. longum strain that efficiently utilizes cranberry xyloglucans secretes 2.0 to 2.5 mol of acetate-lactate. The 1.5 acetate:lactate ratio theoretical yield obtained in hexose fermentations shifts during xyloglucan metabolism. Accordingly, this metabolic shift is characterized by increased acetate and formate production at the expense of lactate. α-L-Arabinofuranosidase, an arabinan endo-1,5-α-L-arabinosidase, and a β-xylosidase with a carbohydrate substrate-binding protein and carbohydrate ABC transporter membrane proteins are upregulated (>2-fold change), which suggests carbon flux through this catabolic pathway. Finally, syntrophic interactions occurred with strains that utilize carbohydrate products derived from initial degradation from heterologous bacteria.
dc.identifier.doi10.1128/AEM.01097-17
dc.identifier.urihttps://hdl.handle.net/20.500.14394/29628
dc.relation.ispartofApplied and Environmental Microbiology
dc.relation.urlhttps://scholarworks.umass.edu/cgi/viewcontent.cgi?article=1006&amp;context=foodsci_faculty_pubs&amp;unstamped=1
dc.rightsUMass Amherst Open Access Policy
dc.source.issue17
dc.source.issue83
dc.source.statuspublished
dc.subjectFood Science
dc.titleA Human Gut Commensal Ferments Cranberry Carbohydrates to Produce Formate
dc.typearticle
dc.typearticle
digcom.contributor.authorisAuthorOfPublication|email:eozcan@foodsci.umass.edu|institution:University of Massachusetts Amherst|Özcan, Ezgi
digcom.contributor.authorSun, Jiadong
digcom.contributor.authorRowley, David C.
digcom.contributor.authorisAuthorOfPublication|email:davidsela@umass.edu|institution:University of Massachusetts Amherst|Sela, David A.
digcom.date.embargo2017-10-23T00:00:00-07:00
digcom.identifierfoodsci_faculty_pubs/7
digcom.identifier.contextkey10934946
digcom.identifier.submissionpathfoodsci_faculty_pubs/7
dspace.entity.typePublication
relation.isAuthorOfPublication46d5d02f-51c4-436d-ab3e-7c6790a55fef
relation.isAuthorOfPublication.latestForDiscovery46d5d02f-51c4-436d-ab3e-7c6790a55fef
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